Roast Horopito Kumara Bowl with Quinoa and Avocado Salad

Steps

1. oven to 220oC. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Toss kumara on prepared tray with first measure of horopito spices and a drizzle of olive oil. Season with salt and pepper and roast for 18 minutes to start with. After 18 minutes, add capsicum and edamame beans to tray and cook a further 5-6 minutes, until tender.
3. Remove from oven, toss through veggie watercress pesto and season to taste with salt and pepper. While kumara roasts, cook quinoa in pot of salted water for about 15 minutes, until tender with a slight bite. Drain, rinse under warm water then drain well.
4. While quinoa cooks, cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Dice 2cm and set aside.
5. In a medium bowl, whisk together vinegar, mustard, olive oil and second measure of horopito spice mix. Add cooked quinoa, avocado, cashew nuts and baby kale, and season to taste with salt and pepper.
6. In a small bowl, mix together remaining veggie watercress pesto and mayonnaise until combined.
7. To serve, pile roast horopito kumara into bowls and top with quinoa and avocado salad. Drizzle over watercress pesto mayonnaise.